Fresh Tomato Vinaigrette
Fresh Tomato Vinaigrette
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  • 2 fresh tomatoes
  • 1/2 shallot, chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons (10 ml) Dijon mustard
  • 4 teaspoons (20 ml) red wine vinegar
  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) parsley, finely chopped
  • 1 tablespoon (15 ml) fresh oregano, finely chopped
  • Salt and pepper
  • Preparation
  • Blanch the tomatoes in boiling water for 30 seconds to 1 minute. Cool under cold running water, peel and seed them.
  • In food processor, combine all the ingredients. Season with salt and pepper. Serve over green leaf lettuce or any freshly picked lettuce.
  • Description
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